ʻUlu Chocolate Chip Cookies
This recipe uses only breadfruit flour as a 100% wheat flour substitute – there is no better go-to sweet than a good old chocolate chip cookie!
1 ¼ cup ʻulu flour
½ tsp baking soda
½ tsp sea salt
⅜ tsp xanthan gum
½ cup coconut oil
¾ cup brown sugar
1 egg (large)
1 egg yolk
1 ½ tsp almond milk (any milk is fine)
1 tsp vanilla extract
1 cup chocolate chips
2 tsp coconut oil (for the baking pans)
½ cup local macadamia nuts or other nuts for Chocolate Chip Mac Nut Cookies or,
10 drops peppermint oil (make sure it is for cooking or therapeutic-grade so it is edible for Mint Chocolate Chip Cookies)
Optional to add:
Combine breadfruit flour, baking soda, sea salt, and xantham gum in a large mixing bowl and whisk dry ingredients well.
Add coconut oil and brown sugar to dry ingredients, roughly mix in.
Add the egg and egg yolk and mix all ingredients well.
Add the almond milk and vanilla and mix until all ingredients are combined. **Ideal time to add mint if using.
Stir in chocolate chips until evenly spread throughout the dough. **Ideal time to add nuts if using.
Throw a clean dish towel over the dough and let rest at least 30 to 60 minutes - at room temp or in fridge is fine. This is a very important step, do not skip or your cookies will turn out gritty. If you have time, it is ideal to rest in the fridge overnight.
Preheat your oven 15-20 minutes before you start baking. Grease pans with the 2 tsps coconut oil.
Scoop a heaping Tbsp of dough onto pans, about 12 cookies per 9x13 pan.
Press dough balls down a little bit.
Bake cookies for about 10-14 minutes. Oven temps vary so keep an eye on them. When they start to brown on the edges remove them from the oven.
Let cookies cool and then remove from pan with a metal spatula.